There is a lot of hype about this Hadley asparagus (which we had never really tried before) so when we were at the Farmers’ Market the other day we picked some up along with some red kale and decided to try them together on a pizza. What was the big deal about this particular asparagus […]
Vegetables
Tarragon Vinegar Roasted Potatoes
Some time ago we were given some tarragon vinegar. Tarragon can be such a great flavor to match with many dishes and a tarragon infused vinegar is great for a quick béarnaise sauce. This recipe, however, lends its origins in part to watching a Jamie Oliver program and in part to an article in Bon […]
Ramp & Cheddar Toasts
With such a short time to forage for wild ramps each year, we wanted to take full advantage of it and use up as many as we gathered. We had some blanched leaves left over from our pasta the other day and decided to chop them up and serve them on some simple grilled cheddar […]
Wheat Berry Salad with Kale & Roasted Squash
In the last year we have become parents to two beautiful children. Being that they were a little bit older when they came to us, we weren’t really expecting to be up all night. Recently that has changed as one of them has decided that waking at 3:30 every morning and staying up for the […]
Olivada
I have a sad but true addiction to those sorry little grocery store black olives that come in a can. I don’t know when it began and I am sure it is only because they are salty… but I love them. I think the truth with olives (like so many other things) is that […]
Sage Pork with Rutabaga Risotto & Spinach Puree
This week we suddenly noticed that our sage plant had sprung to life and so, with the first frost upon us, we thought that we should use it in a dish. We decided to use what we had in the fridge and made the dish with some lovely pork chops. To begin, […]
Pressure Cooker Beets with Salmon & Trumpet Mushrooms
The fall colors (autumn colours in UK spelling!) are wonderful in New England at this time of year. Beets are a great fall vegetable with their red and golden colors. There is, however, one drawback of this vegetable, and that it the time that they take to roast. Our solution is to use our […]
Sous Vide Rabbit, Confit Rabbit with a Rabbit Sauce, Corn, Potato and Celeriac.
I have always loved rabbit, in fact years ago myself and a friend would grab our shotguns and head up to Catterick Army training area in North Yorkshire and bag a couple of rabbits for the pot. Back then it was a great way to supplement our meager food budget. Then it was hung, butchered and […]